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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes with fall-apart tender thighs and creamy, sauce-coated baby potatoes. Slow cooker method makes a thick, glossy Parmesan garlic coating on every piece.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken and potatoes
  • 2 lb bone-in skin-on chicken thighs
  • 1.5 lb baby potatoes halved
  • 6 garlic cloves minced
  • 0.5 cup chicken broth
  • 0.25 cup butter cubed
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp salt and pepper to taste
  • 0.25 tsp black pepper and salt to taste
  • 0.5 cup heavy cream
  • 0.75 cup Parmesan cheese grated
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and layer in the slow cooker
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning, so the coating looks even and fragrant.
  2. Place the halved baby potatoes in the bottom of the slow cooker, then scatter the minced garlic and cubed butter over the top.
  3. Pour the chicken broth over the potatoes, then set the seasoned chicken thighs skin-side up on top so the skin faces upward.
Slow cook until tender
  1. Cover and cook on LOW for 6-7 hours until the potatoes are tender and the chicken is falling-apart soft.
  2. Alternatively, cover and cook on HIGH for 3-4 hours until the potatoes are tender and the chicken is falling-apart soft.
Thicken the Parmesan sauce and finish
  1. Transfer the chicken to a plate, then stir the heavy cream and grated Parmesan into the cooking liquid until the sauce looks creamy and glossy.
  2. Return the chicken to the slow cooker, coat everything in the Parmesan sauce, and garnish with fresh parsley for a fresh green finish.

Notes

For best coating, let the Parmesan sauce simmer in the slow cooker for 5-10 minutes after adding cream and cheese until it turns thick and shiny. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze for up to 2 months (sauce may slightly change texture after thawing). For a lighter option, swap heavy cream for half-and-half and use slightly less Parmesan to reduce richness.